NZ Woman's Weekly

Roasted mushroom & garlic rigatoni

  • Meal Type

  • Servings

  • Courses


I like to serve pasta with a hot chilli sauce. To make your own, blend together chilli, tomato juice, honey, allspice and a touch of salt. It’s quick and delicious.

  • 500g rigatoni pasta
  • 500g field mushrooms
  • 2 garlic bulbs
  • 4 tbsp olive oil
  • 300g broccolini stems
  • 100g Manuka smoked cheddar cheese, finely grated, to serve
  • Flaky salt
  • Freshly ground black pepper

1 Preheat the oven to 180°C.

2 Cook the pasta as per packet instructions. Peel the field mushrooms and put in a roasting tray with the whole garlic bulbs. Drizzle with olive oil and season with salt and pepper. Cook in the oven for 30-40 minutes.

3 Allow the garlic to cool slightly then squeeze out the flesh. Put half the garlic in a food processor with all the mushrooms, a little olive oil, salt and pepper. Blitz until combined.

4 Bring a pot of salted water to the boil. Remove the outer leaves of the broccolini, then drop it into the water. Remove after 30 seconds and plunge into an ice bath.

5 Heat a frying pan, add the mushroom purée and cooked pasta, and toss to coat the pasta evenly. Finally, add the broccolini and roasted garlic cloves until just heated through.

6 Serve in small bowls with finely grated Manuka smoked cheddar.

Issue 1541

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